Pumpkin and Liver Pancakes "What Is Autumn"

1. 1 Chicken liverpack 500 g ≈ $2.50 100 g
2. 2 Pumpkinpack 1 kg ≈ $2.80 65 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.5 pcs
5. 5 Semolinapack 700 g ≈ $2.20 11 g
6. 6 Soy sauce 11 ml
7. 7 Sour cream 15%pack 300 g ≈ $1.60 65 g
8. 8 Mustard 11 g
9. 9 Green onionspack 50 g ≈ $1.30 30 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel and chop the pumpkin², microwave until tender, then mash into a puree.

2. Grate the onion³ and chop the liver, then mix with the onion, pumpkin² puree, egg, and semolina⁵.

3. Add soy sauce instead of salt and let the mixture rest.

4. Fill a pancake mold with the filling and bake at 300°F (150°C) until golden.

5. Arrange pumpkin² pieces on a baking tray and roast at 300°F (150°C) until tender.

6. Mix sour⁷ cream and mustard, then stir in chopped green⁹ onion³.

7. Cut roasted pumpkin² into decorative shapes, place on top of the pancakes, and serve with the sauce.